This Easy Sheet Pan Cashew Chicken brings bold takeout-style flavors into my kitchen with minimal effort. I get juicy chicken, colorful roasted veggies, and crunchy cashews, all tossed in a savory-sweet sauce—without needing a wok or extra pans. It’s fast, delicious, and incredibly satisfying.
Why You’ll Love This Recipe
I love how this recipe delivers maximum flavor with very little mess. Everything cooks on one sheet pan, which means fewer dishes and more time to unwind. It’s healthier than takeout because I use lean chicken and fresh veggies, and since it’s baked, I skip the grease without sacrificing taste. The sauce is balanced and rich, and I can easily tweak the heat or add extra veggies depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
Cooked rice or noodles, for serving
Sliced green onions and sesame seeds, for garnish
Directions
I preheat my oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a bowl, I whisk together the soy sauce, hoisin sauce, honey, rice vinegar, garlic, ginger, and black pepper to make a rich, flavorful sauce.
On the sheet pan, I arrange the chicken, bell peppers, broccoli, and red onion. I drizzle them with olive oil and half of the sauce, then toss everything to coat.
I spread the mixture into a single layer and bake for 18–20 minutes, stirring halfway through to ensure even cooking.
Once the chicken is cooked and the veggies are tender-crisp, I remove the pan from the oven, add the cashews, and toss with the remaining sauce.
I serve it hot over rice or noodles, garnished with sliced green onions and sesame seeds.
Servings and timing
This recipe serves 4 people and takes about 30 minutes from start to finish. That includes around 10 minutes for prep and 20 minutes of baking time, making it perfect for a busy weeknight.
Variations
Veggie Lovers: I sometimes toss in extra vegetables like zucchini, snap peas, or shredded carrots.
Spicy Kick: When I want a little heat, I stir in red pepper flakes or a splash of sriracha.
Nut-Free Option: I swap the cashews for sunflower or pumpkin seeds to keep it allergy-friendly.
Low-Carb Serving: I love serving it over cauliflower rice when I want to lighten things up.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I prefer using a skillet to keep the veggies crisp, but the microwave works fine too. If I’m planning to meal prep, I keep the rice and chicken mixture in separate containers to avoid sogginess.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I sometimes use chicken thighs when I want extra juiciness. They stay tender and work perfectly in this dish.
Can I make this vegetarian?
Absolutely. I just substitute the chicken with tofu or even chickpeas. The method stays the same, and the sauce brings everything together beautifully.
What do I serve with cashew chicken?
I usually go with steamed jasmine rice, but brown rice, noodles, or cauliflower rice all pair well.
Can I prep this ahead of time?
Definitely. I like to chop all the veggies and make the sauce a day in advance. When it’s time to cook, I just toss everything together and bake.
How do I keep the cashews crunchy?
To keep them from softening, I always add them after baking instead of before. That way, they stay nice and crunchy.
Conclusion
This Easy Sheet Pan Cashew Chicken is one of those meals I come back to again and again. It’s colorful, flavorful, and super easy to adapt to whatever I have in the fridge. Whether I want something comforting, healthy, or just low-effort after a long day, this dish checks every box—and the fact that cleanup is a breeze makes it even better.
This Easy Sheet Pan Cashew Chicken brings bold takeout‑style flavors to your table with juicy chicken, roasted veggies, crunchy cashews and a savoury‑sweet sauce—all cooked on one pan for minimal mess.
Ingredients
1½ lbs boneless, skinless chicken breasts, cut into bite‑sized pieces
2 bell peppers, sliced (any colour)
2 cups broccoli florets
1 small red onion, sliced
½ cup unsalted cashews
2 tablespoons olive oil
2 tablespoons soy sauce (or tamari for gluten‑free)
2 tablespoons hoisin sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ teaspoon black pepper
Cooked rice or noodles, for serving
Sliced green onions and sesame seeds, for garnish
Instructions
Preheat oven to 400 °F (200 °C) and line a large sheet‑pan with parchment paper.
In a bowl whisk soy sauce, hoisin sauce, honey/maple, rice vinegar, garlic, ginger and black pepper to make the sauce.
On the sheet‑pan arrange chicken, bell peppers, broccoli and red onion. Drizzle with olive oil and half the sauce. Toss to coat everything evenly.
Spread out everything into a single layer and bake for about 18‑20 minutes, stirring halfway through so chicken cooks evenly and veggies roast nicely.
Remove the pan from oven, add the cashews, and drizzle with the remaining sauce. Toss to combine and return to oven for 2‑4 more minutes just to warm the cashews and finish the dish.
Serve hot over rice or noodles, and garnish with sliced green onions and sesame seeds.
Notes
Feel free to swap in extra vegetables like zucchini, snap peas or shredded carrots for variety.
For a spicy version add red pepper flakes, sriracha or chilli garlic sauce to the sauce.
For a nut‑free alternative substitute cashews with sunflower or pumpkin seeds.
For lower carb serving use cauliflower rice or zucchini noodles instead of rice.
Marinating the chicken in the sauce a few minutes ahead will deepen flavour, though it’s optional.
